Match the following with the descriptions below.
A. Irradiation
B. Fermentation
C. Aseptic processing
D. Pasteurization
E. Refrigeration
A. Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together
B. Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast
C. Food and package are sterilized separately before the food enters the package.
D. Moderately high (62°C to 100°C) temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk
E. Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.
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Which of the following statements is true of vitamin D?
A. Vitamin D comes in three forms. B. Breast milk is high in vitamin D. C. Vitamin D2 is synthesized in the skin upon exposure to sunlight. D. Vitamin D3 is found in fatty fish such as salmon and mackerel. E. The adequate intake of vitamin D for infants is 200 international units.
Which of the following agencies monitors the amount of arsenic in rice and other foods and beverages?
A. CDC B. EPA C. WHO D. FDA
What is the first major organ to receive nutrients that are absorbed into the lymph?
a. Liver b. Heart c. Spleen d. Pancreas e. Gallbladder
Margarine is a substitute for butter and is insoluble in water. However, margarine is soluble in turpentine. Margarine is solid at room temperature and metabolizes to produce high calories. Given these properties, margarine is most likely an example of a(n) _____
A) fat B) oil C) protein D) vitamin